111 egg recipes Very very long!!!

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by hypnofrogstevie, Dec 5, 2008.

  1. hypnofrogstevie

    hypnofrogstevie chick magnet

    Jul 12, 2007
    Newton NJ
    I bought this e-book and decided to share this with you guys. Its some really good stuff!

    111 EGG Recipes

    COOKING OF EGGS

    Any single food containing all the elements necessary to supply the
    requirements of the body is called a complete or typical food. Milk
    and eggs are frequently so called, because they sustain the young
    animals of their kind during a period of rapid growth. Nevertheless,
    neither of these foods forms a perfect diet for the human adult. Both
    are highly nutritious, but incomplete.

    Served with bread or rice, they form an admirable meal and one that is
    nutritious and easily digested. The white of eggs, almost pure
    albumin, is nutritious, and, when cooked in water at 170 degrees
    Fahrenheit, requires less time for perfect digestion than a raw egg.
    The white of a hard-boiled egg is tough and quite insoluble. The yolk,
    however, if the boiling has been done carefully for twenty minutes, is
    mealy and easily digested. Fried eggs, no matter what fat is used, are
    hard, tough and insoluble. The yolk of an egg cooks at a lower
    temperature than the white, and for this reason an egg should not be
    boiled unless the yolk alone is to be used.
    Ten eggs are supposed to weigh a pound, and, unless they are unusually
    large or small, this is quite correct.

    Eggs contain from 72 to 84 per cent. of water, about 12 to 14 per
    cent. of albuminoids. The yolk is quite rich in fat; the white
    deficient. They also contain mineral matter and extractives.
    To ascertain the freshness of an egg without breaking it, hold your
    hand around the egg toward a bright light or the sun and look through
    it. If the yolk appears quite round and the white clear, it is fresh.
    Or, if you put it in a bucket of water and it falls on its side, it is
    fresh. If it sort of topples in the water, standing on its end, it is
    fairly fresh, but, if it floats, beware of it. The shell of a fresh egg looks dull and porous. As it begins to age, the shell takes on a
    shiny appearance. If an egg is kept any length of time, a portion of
    its water evaporates, which leaves a space in the shell, and the egg
    will "rattle." An egg that rattles may be perfectly good, and still
    not absolutely fresh.

    TO PRESERVE EGGS

    To preserve eggs it is only necessary to close the pores of the
    shells. This may be done by dipping them in melted paraffine, or
    packing them in salt, small ends down; or pack them in a keg and cover
    them with brine; or pack them in a keg, small ends down and cover them
    with lime water; this not only protects them from the air, but acts as
    a germicide.
    Eggs should not be packed for winter use later than the middle of May
    or earlier than the first of April. Where large quantities of the
    yolks are used, the whites may be evaporated and kept in glass bottles
    or jars. Spread them out on a stoneware or granite plate and allow
    them to evaporate at the mouth of a cool oven. When the mixture is
    perfectly dry, put it away. This powder is capable of taking up the
    same amount of water that has been evaporated from it, and may then be
    used the same as fresh whites.

    EGGS AND CRUMBING

    To do this successfully one must prepare a mixture, and not use the
    egg alone. If an egg mixture or a croquette is dipped in beaten egg
    and rolled in cracker crumbs and dropped into fat, it always has a
    greasy covering. This is the wrong way. To do it successfully and have
    the articles handsome, beat the egg until well mixed, add a
    teaspoonful of olive oil, a tablespoonful of water and a dash of
    pepper. Dip the articles into this mixture, and then drop them on
    quite a thick bed of either sifted dry bread crumbs or soft white
    bread crumbs.
    I prefer sifted dry bread crumbs for croquettes, and soft white crumbs
    for lobster cutlets and deviled crabs.

    SHIRRED EGGS

    Cover the bottoms of individual dishes with a little butter and a few
    fresh bread crumbs; drop into each dish two fresh eggs; stand this
    dish in a pan of hot water and cook in the oven until the whites are
    "set." Put a tiny bit of butter in the middle of each, and a dusting
    of salt and pepper.
    EGGS MEXICANA

    Put two tablespoonfuls of butter in a saucepan. Add four
    tablespoonfuls of finely chopped onion and shake until the onion is
    soft, but not brown. Then add four Spanish peppers cut in strips, a
    dash of red pepper and a half pint of tomatoes; the tomatoes should be
    in rather solid pieces. Add a seasoning of pepper and salt. Let this
    cook slowly while you shir the desired quantity of eggs. When the eggs
    are ready to serve, put two tablespoonfuls of this sauce at each side
    of the dish, and send at once to the table.

    EGGS ON A PLATE

    Rub the bottom of a baking dish with butter. Dust it lightly with salt
    and pepper. Break in as many fresh eggs as required. Stand the dish in
    a basin of water and cook in the oven five minutes, or until the
    whites are "set." While these are cooking, put two tablespoonfuls of
    butter in a pan and shake over the fire until it browns. When the eggs
    are done, baste them with the browned butter, and send to the table.

    EGGS DE LESSEPS

    Shir the eggs as directed. Have ready, carefully boiled, two sets of
    calves' brains; cut them into slices; put two or three slices between
    the eggs, and then pour over browned butter sauce.

    EGGS MEYERBEER

    To each half dozen eggs allow three lambs' kidneys. Broil the kidneys.
    Shir the eggs as directed in the first recipe. When done, put half a
    kidney on each side of the plate and pour over sauce Perigueux.

    EGGS A LA REINE

    6 eggs
    1/2 pint of chopped cold cooked chicken
    1/2 can of mushrooms
    2 tablespoonfuls of butter
    2 tablespoonfuls of flour
    1/2 pint of milk
    1/2 teaspoonful of salt
    1 saltspoonful of pepper

    Use ordinary shirring dishes for the eggs; butter them, break into
    each one egg, stand these in a pan of boiling water and in the oven
    until they are "set." Rub the butter and flour together, add the milk,
    stir until boiling, add the salt, pepper, chopped chicken and
    mushrooms, and put one tablespoonful of this on top of each egg and
    send at once to the table. This is also nice if you put a
    tablespoonful of the mixture in the bottom of the dish, break the egg
    into it, and then at serving time put another tablespoonful over the
    top.

    EGGS AU MIROIR

    Cover the bottom of a graniteware or silver platter with fresh bread
    crumbs, break in as many eggs as are needed for the number of persons
    to be served. Put bits of butter here and there, stand the platter
    over a baking pan of hot water in the oven until the eggs are "set,"
    dust them with salt and pepper and send them to the table.

    EGGS A LA PAYSANNE

    6 eggs
    1/2 cupful of cream
    2 tablespoonfuls of grated onion
    1 clove of garlic
    1/2 teaspoonful of salt
    1 saltspoonful of pepper

    Add the onion and the garlic, mashed, to the cream; pour it in the bottom of a baking dish, break on top the eggs, dust with salt and
    pepper, stand the baking dish in a pan of water and cook in the oven
    until the eggs are "set." Serve in the dish in which they are cooked.
     
    Last edited: Dec 5, 2008
  2. hypnofrogstevie

    hypnofrogstevie chick magnet

    Jul 12, 2007
    Newton NJ
    EGGS A LA TRINIDAD

    6 eggs
    2 lamb's kidneys
    1 cupful of fresh bread crumbs
    2 level tablespoonfuls of butter
    2 level tablespoonfuls of flour
    1/2 pint of stock
    1 teaspoonful of kitchen bouquet
    1/2 teaspoonful of salt
    1 saltspoonful of pepper

    Split the kidneys, cut out the tubes; scald them, drain, and cut them
    into thin slices. Put the butter into a saucepan, add the kidneys,
    toss until the kidneys are cooked, then add the flour, stock, kitchen
    bouquet, salt and pepper; stir until boiling. Grease a shallow granite
    or silver platter, break into it the eggs, sprinkle over the bread
    crumbs and stand them in the oven until the eggs are "set," then pour
    over the sauce, arrange the kidneys around the edge of the dish and
    send at once to the table.

    EGGS ROSSINI

    6 eggs
    4 chicken livers
    12 nice mushrooms
    1/2 cupful of stock
    1/2 teaspoonful of salt
    1 dash of pepper

    Put the stock in a saucepan and boil rapidly until reduced one-half,
    add a drop or two of browning. Throw the chicken livers into boiling
    water and let them simmer gently for ten minutes; drain. Slice the
    mushrooms and put them, with the livers, into the stock; let them
    stand until you have cooked the eggs. Put a tablespoonful of butter in
    the bottom of a shallow platter; when melted break in the eggs, stand
    them in the oven until "set," garnish with the livers and mushrooms and pour over the sauce

    EGGS BAKED IN TOMATO SAUCE

    Make a tomato sauce. Pour one-half in the bottom of a baking dish or
    granite platter, break in from four to six fresh eggs, cover with the
    other half of the sauce, dust the top with grated cheese, and bake in
    a moderate oven until "set," about fifteen or twenty minutes. Serve
    for supper in the place of meat.

    EGGS A LA MARTIN
    Make a half pint of cream sauce. Put half of it in the bottom of a
    baking dish or into the bottom of ramekin dishes or individual cups.
    Break fresh eggs on top of the cream sauce, dust with a little salt
    and pepper, pour over the remaining cream sauce, sprinkle the top with
    grated cheese, and bake in a moderate oven until the cheese is browned
    and eggs are "set." Serve in the dish or dishes in which they are
    cooked.

    EGGS A LA VALENCIENNE

    6 eggs
    1 pint of dry boiled rice
    1/2 pint of strained tomato
    2 mushrooms
    2 tablespoonfuls of grated Parmesan cheese
    2 level tablespoonfuls of butter
    2 level tablespoonfuls of flour
    1/2 saltspoonful of grated nutmeg
    1/2 teaspoonful of paprika
    1 teaspoonful of salt
    1/2 saltspoonful of pepper

    Rub the butter and flour together, add the strained tomato, stir until
    boiling, add the mushrooms, sliced, salt, paprika, nutmeg and pepper.
    Take a granite or silver platter, put in two tablespoonfuls of butter
    extra, let the butter melt and heat; break into this the eggs, being
    very careful not to break the yolks. Let the eggs cook in the oven
    until "set." Then put around the edge of the dish as a garnish the boiled rice, pour over the eggs the tomato sauce, dust the top with
    the Parmesan cheese and send at once to the table.

    FILLETS OF EGGS

    6 eggs
    4 tablespoonfuls of good stock
    1/2 teaspoonful of salt
    1 saltspoonful of pepper

    Beat the eggs with the stock, add the salt and pepper. Turn them into
    a buttered square pan, stand this in another of boiling water, and
    cook in the oven until the eggs are thoroughly "set." Cut the
    preparation into thin fillets or slices, dip in either a thin batter
    made from one egg, a half cupful of milk and flour to thicken, or they
    may be dipped in beaten egg, rolled in bread crumbs and fried in deep
    hot fat. Arrange the fillets in a platter on a napkin, one overlapping
    the other; garnish with parsley and send to the table with a boat of
    tomato or white sauce.

    EGGS A LA SUISSE

    Cover the bottom of a baking dish with about two tablespoonfuls of
    butter cut into bits. On top of this, very thin slices of Swiss
    cheese. Break over some fresh eggs. Dust with salt and pepper. To each
    half dozen eggs, pour over a half cup of cream. Then cover the top
    with grated Swiss cheese and bake in the oven until the cheese is
    melted and the eggs "set." Send this to the table with a plate of dry
    toast.

    EGGS WITH NUT-BROWN BUTTER

    These eggs may be shirred or poached and served on toast. Put two
    tablespoonfuls of butter in a saute or frying pan. As soon as it
    begins to heat, break into it the eggs and cook slightly until the
    yolks are "set;" dish them at once on toast or thin slices of broiled
    ham. Put two more tablespoonfuls of butter in the pan, let it brown,
    and add two tablespoonfuls of vinegar; boil it up once and pour over
    the eggs.

    EGG TIMBALES

    Butter small timbale molds or custard cups, dust the bottoms and sides
    with chopped tongue and finely chopped mushrooms. Break into each mold
    one fresh egg. Stand the mold in a baking pan half filled with boiling
    water, and cook in the oven, until the eggs are "set." Have ready
    nicely toasted rounds of bread, one for each cup, and a well-made
    tomato or cream sauce. Loosen the eggs from the cups with a knife,
    turn each out onto a round of toast, arrange neatly on a heated
    platter, fill the bottom of the platter with cream or tomato sauce,
    garnish the dish with nicely seasoned green peas and serve at once.

    EGGS COQUELICOT

    Grease small custard or timbale cups and put inside of each a cooked
    Spanish pepper. Drop in the pepper one egg. Dust it lightly with salt,
    stand the cups in a pan of boiling water and cook in the oven until
    the eggs are "set." Toast one round of bread for each cup and make a
    half pint of cream sauce. When the eggs are "set," fill the bottom of
    the serving platter with cream sauce, loosen the peppers from the cups
    and turn them out on the rounds of toast. Stand them in the cream
    sauce, dust on top of each a little chopped parsley and send to the
    table.

    EGGS SUZETTE

    Bake as many potatoes as you have persons to serve. When done, cut off
    the sides, scoop out a portion of the potato, leaving a wall about a
    half inch thick. Mash the scooped-out portion, add to it a little hot
    milk, salt and pepper, and put it into a pastry bag. Put a little
    salt, pepper and butter into each potato and break in a fresh egg.
    Press the potato from the pastry bag through a star tube around the
    edge of the potato, forming a border. Stand these in a baking pan and
    bake until the eggs are "set." Put a tablespoonful of cream sauce in
    the center of each, and send to the table.

    EGGS EN COCOTTE

    Chop fine one good-sized onion. Cook it, over hot water, in two level tablespoonfuls of butter. When the onion is soft add a quarter of a
    can of mushrooms, chopped fine, two level tablespoonfuls of flour and
    one cupful of stock. Stir until boiling. Add a tablespoonful of
    chopped parsley, a half teaspoonful of salt and a saltspoonful of
    pepper. Put a tablespoonful of this sauce in the bottom of individual
    cups. Break into each cup one egg. Pour over the remaining mixture.
    Stand the cups in a pan of hot water and bake in a moderate oven about
    five minutes.
     
    Last edited: Dec 5, 2008
  3. CK Chickadilly

    CK Chickadilly Chillin' With My Peeps

    Sep 11, 2008
    West Michigan
    Hey thanks, some of those recipes look pretty good!

    I have a hard time eating many eggs but some of these might just work for me! [​IMG]

    I think I saw this on ebay, I was looking for egg cookbooks.
     
  4. mksenoj

    mksenoj Chillin' With My Peeps

    182
    1
    109
    Oct 12, 2008
    UpState, New York
    Thank you
     
  5. hypnofrogstevie

    hypnofrogstevie chick magnet

    Jul 12, 2007
    Newton NJ
    No problem [​IMG]. I still have lots more to go but this is just a dent. Hopefully this will help some of you with extra eggs [​IMG]
     

BackYard Chickens is proudly sponsored by